Oven-Crisped Honey-Ginger Teriyaki Wings
These home-baked wings get shatter-crisp skin from a baking-powder toss and a hot oven, then get coated in a glossy homemade teriyaki glaze sweetened with honey and brightened with fresh ginger. No fryer, no bottled sauce—just sticky, caramelized wings that work for weeknights or game day.
4 to 6
Prep: 15 minutes
Cook: 50 minutes
30 views
Ingredients Index
2 1/2 Pounds Chicken Wings, Separated Into Flats And Drumettes1 Tablespoon Baking Powder1 Teaspoon Kosher Salt1/3 Cup Low-sodium Soy Sauce1/4 Cup Honey2 Tablespoons Packed Light Brown Sugar3 Garlic Cloves, Minced1 Tablespoon Freshly Grated Ginger1 Tablespoon Unseasoned Rice Vinegar1 Teaspoon Toasted Sesame Oil
Ingredients
- 2 1/2 pounds chicken wings, separated into flats and drumettes
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/3 cup low-sodium soy sauce
- 1/4 cup honey
- 2 tablespoons packed light brown sugar
- 3 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon unseasoned rice vinegar
- 1 teaspoon toasted sesame oil
- 2 teaspoons cornstarch
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Instructions
- 1Preheat the oven to 425°F. Line a rimmed baking sheet with foil, set a wire rack on top, and lightly mist the rack with cooking spray.
- 2Pat the wings very dry with paper towels. Toss them in a large bowl with the baking powder and salt until evenly coated.
- 3Arrange the wings in a single layer on the rack. Bake 25 minutes, flip, then bake 20 to 25 minutes more until deeply golden and crisp.
- 4Meanwhile, combine soy sauce, honey, brown sugar, garlic, ginger, rice vinegar, and sesame oil in a small saucepan. Bring to a simmer over medium heat.
- 5Stir the cornstarch with 1 tablespoon cold water, whisk it into the sauce, and simmer 1 to 2 minutes until thick and glossy. Remove from heat.
- 6Transfer the hot wings to a large bowl, pour the glaze over them, and toss until every piece is sticky and coated.
- 7Return the glazed wings to the rack and bake 3 to 5 minutes more so the sauce sets. Serve immediately.
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